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6篇 您的检索式：作者名="Umani"

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		题名	作者	年代	出处	被引量
	1	Particulate matter and plankton dynamics in the Ross Sea Polynya of Terra Nova Bay during the Austral Summer 1997/98显示文摘	S. Fonda Umani A. Accornero G. Budillon M. Capello S. Tucci M. Cabrini P. Del Negro M. Monti C. De Vittor	2002	Journal of Marine Systems2002，，1：	1
	2	Eleven years of time series analysis on the net-zooplankton community in the Gulf of Trieste显示文摘	CATALETFO B FEOLI E UMANI S F	1995	ICES Journal of Marine Science1995，52，：	1
	3	For review on stereoselective Friedel Crafts alkylation reaction显示文摘	Bandini M Melloni A Umani Rouchi A	2004	Angew Chem Int Ed2004，43，5：	1
	4	Diastereoselective Addition of Higher Order Cupratesand Zinc-Copper Reagents to Imines Derived from (S)-1-Phenylethylamine显示文摘	Bandini M Cozzi P G Umani R A	1999	Tetrahedron1999，55，26：	1
	5	Plankton community structure and dynamics versus physical structure from Terra Nova Bay to Ross Ice Shelf (Antarctica)显示文摘	S. Fonda Umani M. Monti A. Bergamasco M. Cabrini C. De Vittor N. Burba P. Del Negro	2004	Journal of Marine Systems2004，，1：	1
	6	Optimization of process conditions for drying of catfish(Clarias gariepinus)using Response Surface Methodology(RSM)显示文摘Drying is applied to lower the moisture content of fish to a level that can prevent the growth of mould and infestation of micro-organism and thus minimizes microbial degradation.The goal of this work was to optimize the process conditions during electrical oven drying of catfish.Moisture content(MC)was quantitatively investigated during the drying process of catfish sizes using response surface methodology(RSM)to obtain minimum moisture content.The independent process variables for the drying process were temperature(50–70◦C),product thickness(10–20 mm),salt concentration(0–20%)and drying time(480–600 min.).Two factorial interaction(2FI)regression model describing the effects of independent drying process variables on the moisture content was developed.The effects of temperature and drying time were more pronounced for MC than the thickness and salt concentration.The optimum conditions were found to be temperature=63.43◦C,product thickness=14.81 mm,salt concentration=9.07%and drying time=600 min.At these optimum conditions,moisture content was found to be 2.64%w.b.Validation of experimental results with the empirical model was evaluated using coefficient of correlation(R2)which was found for the model equation as,R2=0.994.	Elijah George Ikrang Kingsley Charles Umani	2019	Food Science and Human Wellness2019，8，1：	0

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